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"Ms. Lee and Mr. Schenker are going to be around for a while," Sam Sifton predicts of the chefs at Recette. "The menu is remarkably free of stuff that’s available everywhere else." [NYT]
Related: First Look at Recette

"Meticulous appearances mask trouble" at Le Caprice, says Lila Byock, who blasted most of the food there and deemed the service "unforgivable." [NYer]
Related: Inside Le Caprice

"Print is a fuzzily positioned very good restaurant in a neighborhood that even the most intrepid New Yorkers rarely get to unless they happen to be buying a car," writes Ed Levine. "If [Heather Carlucci-Rodriguez and Charles Rodriguez] give the restaurant more of a distinctive focus, it could actually become a destination restaurant." [Serious Eats NY]

Don't miss the obanzai at Hibino, Robert Sietsema urges: "These are seasonal, homestyle dishes of the [Kyoto] region, and they're spectacular." [VV]

"Keens isn’t old-fashioned; it’s old school," Ryan Sutton enthuses. "No amuse bouche, just a plate of cold carrots and pickles. No petits fours, just a bowl of mints by the exit. No snobbish chefs, I don’t even know who he is." [Bloomberg]

Alan Richman considers the twenty-year span of the Tribeca Grill: "The menu has few surprises and no major disappointments. The portions are jumbo. ... The prices are reasonable." [Forked/GQ]